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From Marie’s Kitchen: A family-friendly recipe selected and shared by Marie.
This gluten-free chicken pot pie has a cauliflower and cheese crust that holds a creamy filling loaded with tender chicken breast, bacon, mushrooms, and vegetables for a satisfying low-carb dinner.
Ingredients
21 ounces cauliflower, cut into florets with 1-inch stalks 1 cup shredded Cheddar cheese, divided 1 large egg, lightly beaten ½ teaspoon salt, divided ½ teaspoon freshly ground black pepper, divided 1 ½ ounces bacon, chopped ⅓ cup diced onion ⅓ cup diced carrots ⅓ cup chopped celery 7 ½ ounces chicken breast, cubed ⅓ cup frozen peas 2 ounces cremini mushrooms, sliced ½ cup chicken broth ½ cup heavy whipping cream 2 tablespoons cornstarch 1 ½ tablespoons water
Directions
Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper. Place cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside to cool completely, about 10 minutes. Transfer cauliflower rice to a cheesecloth and squeeze out as much water as possible to ensure it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet. Bake in the preheated oven for 8 minutes. Stir and continue baking for about 7 minutes more. Remove cauliflower from the oven; stir to mix and dry as it cools. Increase the oven temperature to 400 degrees F (200 degrees C). Place cooled cauliflower rice into a large bowl. Add 1/2 cup Cheddar cheese, beaten egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick pan to form a crust. Bake in the preheated oven until browned, about 25 minutes. Meanwhile, heat a cast iron skillet over medium-high heat. Cook bacon in the hot skillet until crisp and the fat has rendered. Add onion, carrots, and celery; cook and stir until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes. Pour in chicken broth and cream. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper; stir well. Reduce heat and simmer at a low boil until sauce is reduced by one-fourth, about 5 minutes. Mix together cornstarch and water in a small bowl to create a paste. Add slowly to chicken mixture in the skillet, stirring constantly, until sauce thickens. Remove crust from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Pour chicken mixture into baked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese. Cook pot pie under the preheated broiler until browned and bubbling, 5 to 10 minutes. Allow to cool before serving, about 5 minutes.
Recipe Card Photo
